A sour, lemony flavoured leaf whose acidity works particularly well in creamy sauces and with eggs, seafood and lamb.
Country of originProduced in
- The UK
How to prepare
Combine young sorrel with other leaves for a zingy green salad, but go easy on the vinegar in the dressing. Use it to brighten up buttery mashed potatoes, meat or cheese pies, or rich, spicy stews, as is done in parts of West Africa.
Keep in the fridge for maximum freshness.